Terroir 2007

2007: A SENSE OF PLACE

For our first Terroir Symposium we were so lucky to have an incredible roster of speakers share and discuss some ideas with us. For our first event we wanted to discuss the topics that would help to create a thriving and vibrant hospitality community from the culture of service to sustainability and sourcing to creating an authentic sense of place.

Discussions included

The Culture of Service- Contemporary Cuisine: Endless Possibility - The Art of Taste: Perfecting Pleasure for the Palate - Niagara: The Principle of Terroir & Presenting: The Sub Appellations- Canadian Artisan and Farmstead Cheese - Sourcing for the Chef: Slow Food Green Link - Canadian Cuisine and the Sustainable Marketplace